CN102907555B - Frozen beverage containing fiddlehead and preparation method of frozen beverage - Google Patents
Frozen beverage containing fiddlehead and preparation method of frozen beverage Download PDFInfo
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- CN102907555B CN102907555B CN201210377223.0A CN201210377223A CN102907555B CN 102907555 B CN102907555 B CN 102907555B CN 201210377223 A CN201210377223 A CN 201210377223A CN 102907555 B CN102907555 B CN 102907555B
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Abstract
The invention provides a frozen beverage containing fiddlehead and a preparation method of the frozen beverage, which belong to the field of food processing. The frozen beverage comprises the following components by weight percentage: 9-15% of sweet substance, 0-0.5% of fiddlehead granules, 1-5% of fiddlehead juice, 0.1-0.5% of stabilizing agent, 0.1-0.5% of acidity conditioning agent, 0.01-0.03% of sweetening agent, 0.05-0.15% of flavoring essence and the balance of water. As the natural fiddlehead is put in the frozen beverage, the product has a unique faint scent. As the fiddlehead contains natural polyose substances with smooth mouthfeel, the thawing resistance of the frozen beverage is improved to some extent; in addition, the frozen beverage is endowed with smooth and fine-glutinous mouthfeel; the frozen beverage contains guar gum but does not paste a mouth; the product has a natural property due to natural green pigments; synthetic pigments are not required; the frozen beverage is safe and sanitary; a market vacancy is made up; and local vegetation resources can be utilized on the spot to boost the local economy.
Description
Technical field
The invention provides a kind of frozen containing fiddlehead and preparation method thereof, belong to food processing field.
Background technology
In field of frozen, up to the present innovation and the developing of product lays particular emphasis on more pack and the combining structure of product, mouthfeel seeks innovative point, but does not have too large breakthrough and lifting on the whole.And the product that local wild plant resource combines with this food carriers of frozen can be made full use of commercially also do not occur.
Fiddlehead is again fist dish, ram's horn, leading dish; Formal name used at school: Pteridium aquilinum (Linn.) Kuhn var. latiusculum (Desv.) Underw.ex Heller, belongs to Pteridaceae; Happiness is born in Middle hills and is faced south plot, is distributed in sparse theropencedrymion more.Its edible part is the young tender leaf bud do not launched.Fiddlehead is wild in woodland, hill, pine forest, is the green edible wild herbs without any pollution, is not only rich in the multivitamin that human body needs, and also has gut purge stomach invigorating, the effect such as to stimulate the circulation of the blood and cause the muscles and joints to relax.
Fiddlehead every 100g fresh goods containing protein 0.43g, fatty 0.39g, carbohydrate 3.6g, organic acid 0.45g, and contains multivitamin.Not only can work as vegetables but can making maltose, biscuit, for lotus root starch and drug additive.Often eat and can treat the diseases such as hypertension, giddy, uterine hemorrhage, arthritis, and have prevention effect to measles, influenza.Fiddlehead, at present mainly as superior food and drink, can also be fried and eat, be processed into dry vegetalbe, cooks filling, pickled one-tenth can etc.; CN200910094916.7 discloses a kind of preparation method of instant natural bracken, is a kind of instant fiddlehead fiddlehead of harvesting being carried out seasoning after salt marsh.
Along with growth in the living standard, consumer more wishes to develop and has summer breaks, the frozen of certain health-care effect can also be had to health while the function that promotes the production of body fluid to quench thirst, also recognize in the industry, invent a kind of frozen containing fiddlehead not only to meet most consumer and cure food homology, herbal cuisine, with the psychology of merit, makes up gaps in market.
Summary of the invention
For the problems referred to above, the object of this invention is to provide a kind of frozen containing fiddlehead and preparation method thereof, make full use of the fiddlehead resource with food therapy health effect that Yunnan abounds with, formula Design is reasonable, mouthfeel is pleasant, frozen has fragrant, the heat clearing and tranquillizing of fiddlehead, has unique health care, rich dietary fiber simultaneously; Ice cream can be produced, ice cream, slush, ice-cream stick, the frozens such as sweet taste ice; Not only meet most consumer and cure food homology, the psychology of same merit is apt to by medicine, makes up gaps in market, more can digest on the spot when real estate plant resources, drives side's economy.
The object of the present invention is achieved like this: a kind of frozen containing fiddlehead comprises sweet substance, fiddlehead grain, fern juice, stabilizing agent, acidity regulator, sweetener, flavoring essence and water; Each weight percentages of components is sweet substance 9-15%, fiddlehead grain 0-0.5%, fern juice 1-5%, stabilizing agent 0.1-0.5%, acidity regulator 0.1-0.5%, sweetener 0.01-0.03%, flavoring essence 0.05-0.15%, and all the other are water.
The frozen kinds such as described frozen comprises ice cream, ice cream, ice lolly, slush, sweet taste ice; Fiddlehead grain, fern juice are all to pick up from wild pteridophyte in the mountain forest of Yunnan for raw material; Fiddlehead grain refer to boiling water blanching go out enzyme remove astringent taste process fiddlehead be cut into the granule that the candied diameter of little fourth is 5 millimeters; Fern juice is the juice worn into through colloid mill after the fiddlehead of pre-treatment is rubbed.
The preparation method of described a kind of frozen containing fiddlehead, preparation method is carried out according to method below,
The first step, fiddlehead pretreatment:
1, cold water soak: by gather the fiddlehead that comes with 0.5% saline sook 24 hours to remove astringent taste;
2, blanching is gone out enzyme: scald 2-4 minute with 90-100 degree Celsius of hot water, fiddlehead is presented blackish green;
3, cool: taking-up cooling is for subsequent use;
4, dice, grind juice:
A. dice: with vegetable-chopper, the fiddlehead cooled is put into, be cut into the dish grain of 5 millimeters of particle diameters, use 20% white sugar sugaring simultaneously.
B. juice is ground: use less sieve plate again instead after being twisted into little fourth with meat grinder, be twisted into juice;
5, refrigerate stand-by: be placed in freezer for subsequent use;
Second step, batching, sterilizing; Be sweet substance 9-15% according to each weight percentages of components during batching, fiddlehead grain 0-0.5%, fern juice 1-5%, stabilizing agent 0.1-0.5%, acidity regulator 0.1-0.5%, sweetener 0.01-0.03%, flavoring essence 0.05-0.15%, all the other carry out proportioning for water, and carry out sterilization treatment;
3rd step, homogenizing process; Homogeneous requires that temperature is 65 degrees Celsius, and pressure is 15Mpa;
4th step, cooling; By feed temperature being dropped to less than 10 degrees Celsius after plate type heat exchanger;
5th step, ageing process; Aging temperature is 4 degrees Celsius, and ageing time is 4-24 hour;
6th step, to congeal; Fern juice is added in aging tank, mixing before congealing; Feed liquid crosses freezing machine, congeals to expansion rate 10-80%;
7th step, filling mould freeze; Freeze to be shaped in the salt solution of-30 degrees Celsius;
8th step, packaging; By pillow type packing machine, the packing of product is entered bag encasement warehouse-in.
The preparation method of described a kind of frozen containing fiddlehead, adding between the 6th step and the 7th step can be different according to specific product, can add fiddlehead grain in product design; Add fiddlehead grain, after the feed liquid after congealing enters dolly hopper, directly add the mixing of dish grain.
Described sweet substance is sucrose, starch syrup and powdered glucose arbitrary or combine; Stabilizing agent is monoglyceride, Tween 80, locust bean gum, sodium carboxymethylcellulose, guar gum, the mixture of xanthans; Acidity regulator, edible salt, sweetener, flavoring essence adopts commercially available common raw material.
Beneficial effect of the present invention: put into natural fiddlehead in frozen, to the delicate fragrance of a kind of uniqueness of product; Because fiddlehead has the polysaccharide material of natural smooth mouthfeel, the thawing resistance of frozen is increased; Meanwhile, make frozen possess smooth carefully glutinous mouthfeel, existing guar gum, but do not eke out a living again; Natural green pigment gives the natural attribute of product and need not use synthetic dyestuff, safety health again; Make up gaps in market, can also digest on the spot when real estate plant resources simultaneously, drive side's economy.
Accompanying drawing explanation
Fig. 1 is Making programme figure of the present invention.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described, to facilitate the technical staff to understand
Embodiment 1: a kind of ice cream containing fiddlehead and preparation method thereof
A kind of ice cream containing fiddlehead comprises sweet substance, fern juice, stabilizing agent, acidity regulator, sweetener, flavoring essence and water; Each weight percentages of components is sweet substance 9%, fern juice 1%, stabilizing agent 0.1%, acidity regulator 0.1%, sweetener 0.01%, flavoring essence 0.05%, and all the other are water.
Described fern juice is to pick up from wild pteridophyte in the mountain forest of Yunnan for raw material; Fern juice is the juice worn into through colloid mill after the fiddlehead of pre-treatment is rubbed.
Described a kind of manufacturing method of ice cream containing fiddlehead, preparation method is carried out according to method below,
The first step, fiddlehead pretreatment:
1, cold water soak: by gather the fiddlehead that comes with 0.5% saline sook 24 hours to remove astringent taste;
2, blanching is gone out enzyme: scald 2 minutes with 90 degrees Celsius of hot water, fiddlehead is presented blackish green;
3, cool: taking-up cooling is for subsequent use;
4 to dice, grind juice:
A dices: put into by the fiddlehead cooled with vegetable-chopper, is cut into the dish grain of 5 millimeters of particle diameters, uses 20% white sugar sugaring simultaneously;
B grinds juice: use less sieve plate again instead after being twisted into little fourth with meat grinder, be twisted into juice;
5 refrigerations are stand-by: be placed in freezer for subsequent use;
Second step, batching, sterilizing; Be sweet substance 9% according to each weight percentages of components during batching, fern juice 1%, stabilizing agent 0.1%, acidity regulator 0.1%, sweetener 0.01%, flavoring essence 0.05%, all the other carry out proportioning for water, and carry out sterilization treatment;
3rd step, homogenizing process; Homogeneous requires that temperature is 65 degrees Celsius, and pressure is 15Mpa;
4th step, cooling; By feed temperature being dropped to less than 10 degrees Celsius after plate type heat exchanger;
5th step, ageing process, aging temperature is 4 degrees Celsius, and ageing time is 4 hours;
6th step, to congeal; Fern juice is added in aging tank, mixing before congealing; Feed liquid crosses freezing machine, congeals to expansion rate 10%;
7th step, pouring in ice cream cup and pull out six flowers, taking the fiddlehead grain be sprinkled into through preparing;
8th step, filling mould freeze; Freeze to be shaped in the salt solution of-30 degrees Celsius;
9th step, packaging; By pillow type packing machine, the packing of product is entered bag encasement warehouse-in.
Embodiment 2: a kind of ice cream containing fiddlehead and preparation method thereof
A kind of ice cream containing fiddlehead comprises sweet substance, fiddlehead grain, fern juice, stabilizing agent, acidity regulator, sweetener, flavoring essence and water; Each weight percentages of components is sweet substance 15%, fiddlehead grain 0.5%, fern juice 5%, stabilizing agent 0.5%, acidity regulator 0.5%, sweetener 0.03%, flavoring essence 0.15%, and all the other are water.
The frozen kinds such as described frozen comprises ice cream, ice cream, ice lolly, slush, sweet taste ice; Fiddlehead grain, fern juice are all to pick up from wild pteridophyte in the mountain forest of Yunnan for raw material; Fiddlehead grain refer to boiling water blanching go out enzyme remove astringent taste process fiddlehead be cut into the granule that the candied diameter of little fourth is 5 millimeters; Fern juice is the juice worn into through colloid mill after the fiddlehead of pre-treatment is rubbed.
The preparation method of described a kind of ice cream containing fiddlehead, preparation method is carried out according to method below,
The first step, fiddlehead pretreatment:
1, cold water soak: by gather the fiddlehead that comes with 0.5% saline sook 24 hours to remove astringent taste;
2, blanching is gone out enzyme: scald 4 minutes with 100 degrees Celsius of hot water, fiddlehead is presented blackish green;
3, cool: taking-up cooling is for subsequent use;
4. dice, grind juice:
A. dice: with vegetable-chopper, the fiddlehead cooled is put into, be cut into the dish grain of 5 millimeters of particle diameters, use 20% white sugar sugaring simultaneously.
B. juice is ground: use less sieve plate again instead after being twisted into little fourth with meat grinder, be twisted into juice.
5. refrigeration is stand-by: be placed in freezer for subsequent use;
Second step, batching, sterilizing; Be sweet substance 15% according to each weight percentages of components during batching, fiddlehead grain 0.5%, fern juice 5%, stabilizing agent 0.5%, acidity regulator 0.5%, sweetener 0.03%, flavoring essence 0.15%, all the other carry out proportioning for water, and carry out sterilization treatment;
3rd step, homogenizing process; Homogeneous requires that temperature is 65 degrees Celsius, and pressure is 15Mpa;
4th step, cooling; By feed temperature being dropped to less than 10 degrees Celsius after plate type heat exchanger;
5th step, ageing process, aging temperature is 4 degrees Celsius, and ageing time is 24 hours;
6th step, to congeal; Fern juice is added in aging tank, mixing before congealing; Feed liquid crosses freezing machine, congeals to expansion rate 80%, pours in material feeding dolly;
7th step, pouring in ice cream cup and pull out six flowers, taking the fiddlehead grain be sprinkled into through preparing;
8th step, filling mould freeze; In the salt solution of-30 degrees Celsius, inject assorted mould freeze to be shaped;
9th step, packaging; By pillow type packing machine, the packing of product is entered bag encasement warehouse-in.
Embodiment 3: a kind of slush containing fiddlehead and preparation method thereof
A kind of frozen containing fiddlehead comprises sweet substance, fiddlehead grain, fern juice, stabilizing agent, acidity regulator, sweetener, flavoring essence and water; Each weight percentages of components is sweet substance 12%, fiddlehead grain 0.3%, fern juice 3%, stabilizing agent 0.3%, acidity regulator 0.3%, sweetener 0.02%, flavoring essence 0.1%, and all the other are water.
The frozen kinds such as described frozen comprises ice cream, ice cream, ice lolly, slush, sweet taste ice; Fiddlehead grain, fern juice are all to pick up from wild pteridophyte in the mountain forest of Yunnan for raw material; Fiddlehead grain refer to boiling water blanching go out enzyme remove astringent taste process fiddlehead be cut into the granule that the candied diameter of little fourth is 5 millimeters; Fern juice is the juice worn into through colloid mill after the fiddlehead of pre-treatment is rubbed.
The preparation method of described a kind of frozen containing fiddlehead, preparation method is carried out according to method below,
The first step, fiddlehead pretreatment:
1, cold water soak: by gather the fiddlehead that comes with 0.5% saline sook 24 hours to remove astringent taste;
2, blanching is gone out enzyme: scald 3 minutes with 95 degrees Celsius of hot water, fiddlehead is presented blackish green;
3, cool: taking-up cooling is for subsequent use;
4, dice, grind juice:
A dices: put into by the fiddlehead cooled with vegetable-chopper, is cut into the dish grain of 5 millimeters of particle diameters, uses 20% white sugar sugaring simultaneously;
B grinds juice: use less sieve plate again instead after being twisted into little fourth with meat grinder, be twisted into juice;
5 refrigerations are stand-by: be placed in freezer for subsequent use;
Second step, batching, sterilizing; Be sweet substance 12% according to each weight percentages of components during batching, fiddlehead grain 0.3%, fern juice 3%, stabilizing agent 0.3%, acidity regulator 0.3%, sweetener 0.02%, flavoring essence 0.1%, all the other carry out proportioning for water, and carry out sterilization treatment;
3rd step, homogenizing process; Homogeneous requires that temperature is 65 degrees Celsius, and pressure is 15Mpa;
4th step, cooling; By feed temperature being dropped to less than 10 degrees Celsius after plate type heat exchanger;
5th step, ageing process; Aging temperature is 4 degrees Celsius, and ageing time is 20 hours;
6th step, to congeal; Fern juice is added in aging tank, mixing before congealing; Feed liquid crosses freezing machine, congeals to expansion rate 60%;
7th step, interpolation fiddlehead grain; Add fiddlehead grain, after the feed liquid after congealing enters dolly hopper, directly add the mixing of dish grain;
8th step, filling mould freeze; Freeze to be shaped in the salt solution of-30 degrees Celsius;
9th step, packaging; By pillow type packing machine, the packing of product is entered bag encasement warehouse-in.
The present invention is described by accompanying drawing, without departing from the present invention, various conversion and equivalent replacement can also be carried out to patent of the present invention, therefore, patent of the present invention is not limited to disclosed specific implementation process, and should comprise the whole embodiments fallen within the scope of Patent right requirement of the present invention.
Claims (3)
1. the frozen containing fiddlehead, it is characterized in that: a kind of frozen containing fiddlehead is sweet substance 9-15% by weight percentages of components, fiddlehead grain 0.1-0. 5%, fern juice 1-5%, stabilizing agent 0. 1-0 5%, acidity regulator 0.1-0. 5%, sweetener 0.01-0. 03%, flavoring essence 0.05-0. 15%, all the other are made for water; Wherein, described fiddlehead grain refers to and removes astringent taste that to be cut into the diameter that little fourth honey bursts be the granule of 5 millimeters for the fiddlehead of process with the boiling water blanching enzyme that goes out; Fern juice is the juice worn into through colloid mill after the fiddlehead of pre-treatment is rubbed;
The concrete preparation method of its frozen is carried out according to method step below:
The first step, fiddlehead pretreatment:
1 cold water soak: by gather the fiddlehead that comes with 0.5% saline sook 24 hours to remove astringent taste;
2 blanchings are gone out enzyme: scald 2-4 minute with 90-100 degree Celsius of hot water, fiddlehead is presented blackish green;
3 coolings: taking-up cooling is for subsequent use;
4 to dice, grind juice: a dices: put into by the fiddlehead cooled with vegetable-chopper, is cut into the dish grain of 5 millimeters of particle diameters, burst with 20% white sugar sugar simultaneously; B grinds juice: use less sieve plate again instead after being twisted into little fourth with meat grinder, be twisted into juice;
5 refrigerations are stand-by: be placed in freezer for subsequent use;
Second step, batching, sterilizing; Be sweet substance 9-15% according to each weight percentages of components during batching, fiddlehead grain 0.1-0.5%, fern juice 1-5%, stabilizing agent 0.1-0. 5%, acidity regulator 0. 1-0. 5%, sweetener 0. 01-0. 03%, flavoring essence
0. 05-0. 15%, all the other carry out proportioning for water, and carry out sterilization treatment;
3rd step, homogenizing process; Homogeneous requires that temperature is 65 degrees Celsius, and pressure is 15 Mpa;
4th step, cooling; By feed temperature being dropped to less than 10 degrees Celsius after plate type heat exchanger;
5th step, ageing process; Aging temperature is 4 degrees Celsius, and ageing time is 4-24 hour;
6th step, to congeal; Fern juice is added in aging tank, mixing before congealing; Feed liquid crosses freezing machine, congeals to expansion rate 10-80%, adds fiddlehead grain; When adding fiddlehead grain, after the feed liquid after congealing enters dolly hopper, directly add the mixing of fiddlehead grain;
7th step, filling mould freeze; Freeze to be shaped in the salt solution of-30 degrees Celsius;
8th step, packaging; By pillow type packing machine, the packing of product is entered bag encasement warehouse-in.
2. a kind of frozen containing fiddlehead according to claim 1, is characterized in that: described frozen comprises ice cream, ice cream, ice lolly, slush, sweet taste ice.
3. a kind of frozen containing fiddlehead according to claim 1, is characterized in that: described fiddlehead grain, fern juice are all to pick up from wild pteridophyte in the mountain forest of Yunnan for raw material.
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| CN201210377223.0A CN102907555B (en) | 2012-10-08 | 2012-10-08 | Frozen beverage containing fiddlehead and preparation method of frozen beverage |
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| CN201210377223.0A CN102907555B (en) | 2012-10-08 | 2012-10-08 | Frozen beverage containing fiddlehead and preparation method of frozen beverage |
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| CN102907555A CN102907555A (en) | 2013-02-06 |
| CN102907555B true CN102907555B (en) | 2015-04-29 |
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| CN104783273A (en) * | 2015-03-26 | 2015-07-22 | 周华庆 | Preparation method of pteridium aquilinum juice beverage |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1153022A (en) * | 1996-08-30 | 1997-07-02 | 陈贵才 | Health bracken beverage |
| KR100663948B1 (en) * | 2005-07-29 | 2007-01-02 | 김주민 | Vegetables beverage and manufacturing method thereof |
| CN101543254A (en) * | 2009-04-30 | 2009-09-30 | 蚌埠学院 | Waxgourd juice ice-cream and method of manufacturing the same |
| CN102356806A (en) * | 2011-09-16 | 2012-02-22 | 云南冷云食品饮料有限责任公司 | Rose frozen drink and production method thereof |
-
2012
- 2012-10-08 CN CN201210377223.0A patent/CN102907555B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1153022A (en) * | 1996-08-30 | 1997-07-02 | 陈贵才 | Health bracken beverage |
| KR100663948B1 (en) * | 2005-07-29 | 2007-01-02 | 김주민 | Vegetables beverage and manufacturing method thereof |
| CN101543254A (en) * | 2009-04-30 | 2009-09-30 | 蚌埠学院 | Waxgourd juice ice-cream and method of manufacturing the same |
| CN102356806A (en) * | 2011-09-16 | 2012-02-22 | 云南冷云食品饮料有限责任公司 | Rose frozen drink and production method thereof |
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